Monday, 3 October 2016

pan fried salmon with asparagus, green lentils and quinoa.

There's nothing quite like a nice fillet of pan fried fish to accompany vibrant vegetables and pulses. Salmon is one of my favourite, and either baked or pan fried with vegetables, grains or noodles is one of my go-to dishes. To try out the new Circulon Ultimum Skillet Pan, sent to me for review, I thought it made perfect sense to try out a nice pan fried salmon recipe. I've teamed the salmon with a medley of quinoa, edamame beans, green lentils, chilli, spring onions and asparagus, which I also charred in the frying pan.

The Circulon brand was established over thirty years ago by Meyer. As well as frying pans, they're also known for quality cookware, baking equipment and utensils. This skillet pan in particular measures at 25cm, with a forged pan body, a Ultra Total® Hi-Low Non-Stick system and a cast stainless steel handle. The 24cm, as I can't find the 25 online, retails at £50, whilst the 30cm version comes in at £70. The forged pan body is supposed to conduct heat better than any other material, whilst the induction base goes towards helping this too.

In my recipe, I pan fried the salmon for around 10-12 minutes to give a buttery, flaky texture and a crispy skin. I also boiled my asparagus in salty water as usual, however finishing off the spears with a couple of minutes in the pan. This gave them a lovely charred finish. And so on to the recipe...

Shopping list.

(Serves two)

♥ Two responsibly sourced salmon fillets

♥ 10-12 asparagus spears, trimmed

♥ 60g quinoa

♥ 400g tin of green lentils, drained

♥ 50g edamame (soya) beans

♥ 1 spring onion, chopped

♥ 1 tsp red chilli flakes

♥ Salt and pepper to season

♥ Rocket to garnish

♥ Oil to fry

Step one. Add a dash of oil to your pan and turn up to a medium heat. When it's hot, add in your salmon with a touch of sea salt and black pepper.

I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this